The grapes to produce the Pinot Noir “Lenswood Vineyard” Adelaide Hills Shaw + Smith were hand picked and hand sorted, before being tipped into open fermenters, either as whole bunches (around 30%) or destemmed whole berries. Long, gentle fermentation and maceration followed, then 14 months in French oak puncheons, of which one third were new. The wine is unfiltered and unfined.
First planted in 1999, the Lenswood vineyard combines high altitude (455 to 500 metres above sea level), mature vines, and diverse aspects, including cool east and south facing blocks on soils of brown loam over clay with some broken shale. Following significant investments to improve the vineyard since its acquisition by Shaw + Smith in 2012, it is a great source for wines that can stand alone as single vineyard releases, with the balance to reward ageing.
Established in 1989 by Martin Shaw and Michael Hill Smith MW, Shaw + Smith’s aim is to make contemporary, high quality wines that stand among the best of their type in Australia. The wines are made exclusively from fruit grown in the Adelaide Hills, one of Australia’s coolest and most exciting regions. Shaw + Smith specialise in grape varieties suited to cooler climates, such as Sauvignon Blanc and Chardonnay, and also make outstanding wines from Shiraz and Pinot Noir.